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Tuna Salad Bruschetta


Tuna in olive oil makes sandwiches and casseroles tastier, and is particularly good in any dish that showcases the flavor of the fish itself, such as Tuna Cakes or Tuna Salad Nicoise.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2007


  • 8 3/4-inch-thick slices baguette, cut on the diagonal
  • 1 tablespoon olive oil
  • coarse salt and ground pepper
  • 1/4 cup fresh lemon juice, from 2 lemons
  • 4 tablespoons Dijon mustard
  • 2 cans (6 ounces each) tuna in olive oil, drained, reserving 1 tablespoon oil
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 1 shallot, finely chopped
  • 2 celery stalks, thinly sliced crosswise


  1. Preheat oven to 450 degrees. Place slices on a baking sheet. Brush top side with olive oil; sprinkle with salt and pepper. Bake until golden, 4 to 6 minutes. Set aside.

  2. In a large bowl, whisk together lemon juice, 2 tablespoons mustard, and reserved tuna oil; season with salt and pepper. Add tuna, beans, parsley, shallot, and celery; toss to combine.

  3. Spread bread with remaining 2 tablespoons mustard. Top with tuna salad, and serve.

Reviews Add a comment

  • moutonese
    16 JUL, 2008
    I added some sweet vine tomatoes in it, which was a really nice light flavour. Also, some dill on top. So nice for the summer.
  • MWetzel
    16 JUL, 2008
    Very good, I added a fresh minced jalapeno for some heat. Served with the baguette as well as tortilla chips and crackers. Along side some fresh summer watermelon. Great by the pool meal.
  • theblackmamba
    14 JUL, 2008
    This is delicious! I think olives or caper might do well with this. I almost forgot to spread the last bit of mustard on and I am so glad I didn't!!! Yum!
  • Schmooter
    14 JUL, 2008
    This sounds good and healthy! I think I'll add the kalamata olives - good suggestion; and try it in pita pockets instead of the baguette.
  • potager
    14 JUL, 2008
    Truly delicious when made with imported Spanish tuna packed in olive oil. Using high quality tuna really is key to making this exceptional. A few chopped kalamata or picholine olives also add some zip.